Читать книгу The Taste of Britain - Hugh Fearnley-Whittingstall - Страница 191

Locally-grown mustard seeds are used. They are blended, ground and mixed and left to stand in drums for up to 14 days (depending on the weather, the colder it is, the longer the process takes). Ingredients: mustard, cider and wine vinegars, black peppercorns, allspice, chillies.